Directions:

Lightly oil six wide coffee cups or one-cup capacity molds and dust lightly with half the sugar. Cut 12 round discs of bread to fit base and top of cups and slice the rest into strips to line the sides.

In a large saucepan, bring juice to boil, add apple and remaining sugar. Reduce heat and simmer for three minutes or until the apple is softened. Add berries and cook for about five minutes, gently pressing to release juices. Remove from heat, strain and reserve liquid.

Dip bread in liquid and line base and sides of cups, leaving no gaps. Divide fruit between cups, top with remaining bread and drizzle with any remaining liquid. Cover with plastic and refrigerate overnight.

To make yogurt sauce, whip yogurt, vanilla, milk and sugar in a blender or electric mixer until smooth. Purée the extra berries separately, until smooth.

To serve, unmold cups on to plates and surround with a ring of yogurt sauce. Place drops of berry purée on yogurt and make a swirl with a skewer or pointed knife.

Tips:

To help turn out the puddings, line the mold with plastic wrap to help you release them when serving, then just peel away the plastic.